Meal Kit
Sherry Cream Peppercorn Pork Chop
with green beans and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Laura Alpern
Cracking new sauce codes is one of the great joys of cooking; add a bit of this, a pinch of that, add some liquid and reduce. Abracadabra, sauce. Here, we've got the sweet sherry and the perfect puckering pugnaciousness of peppercorn, plus a lot of lovely rich cream, all combining for the best sauce for a pork chop this side of the Milky Way. You can call yourself a code-breaker.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
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4 fl. oz. Cream Sauce Base
- 6 oz. Trimmed Green Beans
- 4 oz. Grape Tomatoes
- 1 fl. oz. Sherry Wine
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
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1 tsp. Mushroom Seasoning
- 1 tsp. Coarse Black Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories460
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Carbohydrates12g
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Net Carbs9g
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Fat28g
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Protein40g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve tomatoes.
Mince garlic. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally, 30 seconds.
Add green beans, half the mushroom seasoning (reserve remaining for sauce), and 1/4 tsp. salt. Stir occasionally, 1 minute.Add 1/4 cup water. Cover and cook until almost tender, 4-6 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Uncover and add tomatoes and a pinch of salt. Stir occasionally until tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Pork Chops
Pat pork chops dry and season both sides with 1/4 tsp. salt and half the coarse black pepper (use less if spice-averse; reserve remaining for sauce).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and pork chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner pork chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork chops to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork chops to medium heat.
Add wine to hot pan and stir occasionally until reduced by half, 1-2 minutes.Add remaining coarse black pepper (to taste), remaining mushroom seasoning, half the mustard (taste, and add remaining, if desired), and cream base. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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